"â??I modified a recipe I received years ago and came up with this versatile salad. It's refreshing served cold on a hot day, but its equally tasty at room temperature or warmed in the microwave.â? â??Robin Thompson, Roseville, California..."
INGREDIENTS
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3 cups water
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1 cup uncooked wild rice
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2 chicken bouillon cubes
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4-1/2 teaspoons butter
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1 cup cut fresh green beans
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1 cup cubed cooked chicken breast
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1 medium tomato, chopped
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1 bunch green onions, sliced
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1/4 cup rice vinegar
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1 tablespoon sesame oil
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1 garlic clove, minced
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1/2 teaspoon dried tarragon
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1/4 teaspoon pepper